🥧 Pumpkin Cheesecake Bars with Pecan Crust
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Forget the traditional pumpkin pie—these creamy cheesecake bars with a nutty pecan crust are the modern star of any Thanksgiving dessert table. They’re rich, spiced, and irresistibly smooth, perfect for sharing or gifting.
Ingredients
For the crust:
- 1 ½ cups crushed graham crackers
- ½ cup finely chopped pecans
- ¼ cup brown sugar
- 6 tbsp melted butter
- For the filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
- Make the crust: Combine graham crackers, pecans, sugar, and butter. Press the mixture firmly into the bottom of the pan and bake for 8 minutes. Let cool slightly.
- Prepare the filling: Beat cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla, and spices, mixing until creamy.
- Bake: Pour the filling over the crust and smooth the top. Bake for 35–40 minutes, or until the center is just set.
- Cool completely: Chill in the refrigerator for at least 3 hours before slicing into bars.
Tip
Top each bar with a dollop of whipped cream and a drizzle of maple syrup—or serve with warm caramel sauce for an indulgent finish.